Sweet Potato and Black Bean Breakfast Burritos offers a delightful blend of flavors and textures, combining hearty sweet potatoes with protein-packed black beans wrapped in a warm tortilla. The dish is easy to prepare and perfect for a satisfying breakfast or brunch option. It’s a flavorful choice that brings a touch of Mexican-inspired cuisine to your morning routine.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (adjust to taste)
- Salt and pepper, to taste
- 4 large eggs
- 1/2 cup shredded cheese (such as cheddar or Mexican blend)
- 4 large flour tortillas (burrito size)
- Optional toppings: salsa, avocado slices, cilantro, sour cream
Steps
- Prepare Sweet Potatoes
- In a large skillet, heat oil over medium heat. Add diced sweet potatoes and cook until tender and lightly browned about 10-12 minutes. Remove from skillet and set aside.
- Cook Onion and Garlic
- In the same skillet, add a bit more oil if needed and sauté the diced onion until softened about 3-4 minutes. Add minced garlic, cumin, and chili powder, and cook for another 1-2 minutes until fragrant.
- Combine Sweet Potatoes and Beans
- Return the cooked sweet potatoes to the skillet. Add drained black beans, stirring to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.
- Prepare Eggs
- In a separate non-stick skillet, scramble the eggs until just set. Season with salt and pepper.
- Assemble Burritos
- Warm the flour tortillas briefly in the microwave or on a skillet. Divide the sweet potato and black bean mixture evenly among the tortillas. Top each with scrambled eggs and shredded cheese.
- Roll Burritos
- Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.
- Serve
- Optionally, serve with salsa, avocado slices, cilantro, and sour cream on the side.
Tips for variation
- Add Protein: For an extra protein boost, consider adding cooked and crumbled chorizo sausage or diced cooked bacon to the burrito filling. Cook the meat separately and mix it in with the sweet potato and black bean mixture before assembling the burritos.
- Vegetarian Option: To make a vegetarian version, you can skip the eggs and cheese and instead add sautéed spinach or kale to the sweet potato and black bean mixture. You can also incorporate diced bell peppers or roasted corn for added flavor and texture.
Macros
- Calories: Approximately 400-450 calories
- Protein: About 15-20 grams per burrito
- .Carbohydrates: Around 55-60 grams per burrito
- .Fat: Approximately 15-20 grams per burrito.
Frequently Asked Questions
- How can I make this recipe vegan?
- To make this recipe vegan, you can omit the eggs and cheese. Instead, consider adding tofu scramble or a plant-based protein source like tempeh. Ensure your tortillas are vegan-friendly.
- Can I prepare these burritos ahead of time.
- Yes, you can! Prepare the filling and assemble the burritos. Wrap them tightly in foil or plastic wrap and store them in the refrigerator for up to 2-3 days. Reheat in the microwave or oven before serving.
- What are some optional toppings I can use?
- Popular toppings include salsa, avocado slices, cilantro, sour cream (or vegan alternatives), hot sauce, diced tomatoes, or shredded lettuce.
- Can I freeze these burritos?
- Yes, these burritos freeze well! Wrap them individually in foil or plastic wrap, then place them in a freezer-safe bag or container. They can be stored in the freezer for up to 1-2 months. Thaw overnight in the refrigerator before reheating.
- How can I adjust the spice level?
- To adjust the spice level, you can increase or decrease the amount of chili powder used in the recipe. You can also add hot sauce or diced jalapeños to the filling mixture if you prefer a spicier burrito.
Mexican Morning: Sweet Potato and Black Bean Breakfast Burritos
Sweet Potato and Black Bean Breakfast Burritos offers a delightful blend of flavors and textures, combining hearty sweet potatoes with protein-packed black beans wrapped in a warm tortilla.
Ingredients
- 2 medium sweet potatoes peeled and diced
- 1 can 15 oz black beans, drained and rinsed
- 1 small onion diced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder adjust to taste
- Salt and pepper to taste
- 4 large eggs
- ½ cup shredded cheese such as cheddar or Mexican blend
- 4 large flour tortillas burrito size
- Optional toppings: salsa avocado slices, cilantro, sour cream
Instructions
Prepare Sweet Potatoes
- In a large skillet, heat oil over medium heat. Add diced sweet potatoes and cook until tender and lightly browned about 10-12 minutes. Remove from skillet and set aside.
Cook Onion and Garlic
- In the same skillet, add a bit more oil if needed and sauté the diced onion until softened about 3-4 minutes. Add minced garlic, cumin, and chili powder, and cook for another 1-2 minutes until fragrant.
Combine Sweet Potatoes and Beans
- Return the cooked sweet potatoes to the skillet. Add drained black beans, stirring to combine. Season with salt and pepper to taste. Cook for another 2-3 minutes until everything is heated through.
Prepare Eggs
- In a separate non-stick skillet, scramble the eggs until just set. Season with salt and pepper.
Assemble Burritos
- Warm the flour tortillas briefly in the microwave or on a skillet. Divide the sweet potato and black bean mixture evenly among the tortillas. Top each with scrambled eggs and shredded cheese.
Roll Burritos
- Fold in the sides of each tortilla, then roll up tightly from the bottom to enclose the filling.
Serve
- Optionally, serve with salsa, avocado slices, cilantro, and sour cream on the side.